I just wanted to know how are stacked cake cut? For example, lets say three cakes are stacked, an 8", 10" and 12" using only dowel rods and no separator plate or board to separate them. When it is time to cut the cake is the top cake cut right on top or is it removed, placed on a platter and then cut. I was just thinking that if you cut the cake when it is staked, the dowel rods might not be enough to support the force the cutter is putting and it may collapse? Does this make sense?

I have never seen a stacked cake in real life and just wanted to know. I think I want to try making bigger cakes.

Howdy! I recommend you put at least a cardboard under each cake layer, this will keep the frosting from sticking to the bottom of the layers...hopefully, and from having your cakes sink into each other. The dowel rods will need something to keep the cakes from falling into each other too, the cardboard works well for meI have always disassembled the layers and cut the largest one first. I have nighmares of my cake toppling over when the top layer is cut first
I hope this helps. >^.,.^<

I've never done a large stacked cake w/out a plate under each section. And dowel rods to support it. Or the weight of the top cakes would squish the bottom cake. Depending on the weight of the cake, it could be a total disaster of the incredible sinking cake. Or something along those lines.......

I agree. You must use something to seperate the layers or the rods are just going to go into the next layer without the cardboard the rods won't do anything. When I do stacked cakes, I take the tears apart, remove the rods and then start cutting.

Unless they are single layer (and even this would be scary!), there is NO way you could do a stacked 8, 10 & 12" cake without plates. Even if you doweled them--there is nothing really for the dowel to support and all the weight of those cakes would certainly smush the bottom tier.

Anyway--I have done single layer, 3-tier stacked cakes with no problem--but these were cakes for my home and they weren't transported anywhere. If I had to take them anywhere, I would always use a board or a plate between the layers.

To cut them with no dowels, I just start at the top and work my way down. I haven't had any problem with the bottom tiers sticking to the top and there was also no problem with the force of the cutting crushing the bottom cakes. Let's face it, cutting a cake is not like sawing a log--you don't really have to push much to slice it.

HTH and I seriously do not recommend not boarding your cakes if you are going 3 high.

Lisa

I usually remove the layers and then cut, unless of course the bottom layer is much larger than the top and there are 5 year olds screaming they want cake as was the case at my daughter's birthday party....